Chicken Gyros
Ingredients
The chicken marinade
-
2
teaspoons
garlic, minced
-
2-3
tablespoons
lemon juice
-
2
teaspoons
red wine vinegar
-
2
tablespoons
olive oil
-
3
tablespoons
plain Greek yogurt
-
1
tablespoon
dried oregano
-
to taste
salt and freshly ground black pepper
-
2
pounds
boneless skinless chicken breasts
The tzatziki sauce
-
1
cup
plain Greek yogurt
-
1
medium
cucumber, peeled
-
to taste
salt and freshly ground black pepper
-
1
tablespoon
fresh lemon juice
-
1
teaspoon
fresh dill
-
1
teaspoon
garlic, minced
-
1
teaspoon
white vinegar
-
to taste
olive oil
For serving
-
as needed
pita bread
-
as needed
feta cheese
-
as needed
tomatoes
-
as needed
thinly sliced red onion
Instructions
- Combine garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, salt, and pepper in a bowl and whisk well.
- Add chicken pieces to the marinade, coat well, cover, and refrigerate for about 1 hour.
- Shred cucumber and toss with ½ teaspoon salt, then let sit over a strainer for 20 to 30 minutes to drain excess liquid.
- In a bowl, combine yogurt, drained cucumber, lemon juice, dill, garlic, and white vinegar. Season with salt and pepper, drizzle with olive oil, and refrigerate for at least 30 minutes.
- Preheat oven to 400 degrees. Coat a baking dish with oil and arrange chicken in a single layer, covering with parchment paper.
- Bake for 30 to 40 minutes until chicken reaches 165 degrees.
- Let chicken rest for 5 minutes, then slice or chop.
- Serve on pita bread with feta cheese, tomatoes, red onion, and tzatziki sauce.
Nutrition Facts (estimated)
Servings
4
Calories
374
Total fat
13g
Total carbohydrates
6g
Total protein
55g
Sodium
287mg
Cholesterol
148mg
You might also like